LOB­STER PAD THAI

from Red Gin­ger Fa­vorites Class/ The Culi­nary Cen­ter (Serves 2)

Porthole Cruise Magazine - - All Eyes On Deck -

SAUCE

¼ cup tamarind juice

3 ta­ble­spoons each palm sugar, fish sauce, nam prik pao

(Thai chili paste), and creamy peanut but­ter

1 ta­ble­spoon rice wine vine­gar

1 ta­ble­spoon gin­ger juice (grate un­peeled gin­ger into a cheese­cloth and squeeze juice into small bowl)

Whisk to­gether all in­gre­di­ents un­til smooth. If needed, thin with warm wa­ter. Re­serve.

PAD THAI

2 ta­ble­spoons peanut oil 2 cloves gar­lic, minced 2 ta­ble­spoons gin­ger juice

¼ cup scal­lions, thinly sliced on di­ag­o­nal

½ cup leeks, thinly sliced on di­ag­o­nal

1 cup lob­ster pieces 2 eggs, beaten 4 cups rice noo­dles, soft­ened ½ cup bean sprouts

2 ta­ble­spoons toasted sesame oil

4 lime wedges ¼ cup chopped roasted peanuts Prac­tice mise en place by lin­ing up the in­gre­di­ents in the or­der shown, with ½ cup of the pre­pared sauce be­tween the eggs and the noo­dles.

In a wok over high heat, heat the peanut oil. When the oil is hot, be­gin adding the gar­lic, gin­ger, scal­lions, and leeks to the wok in se­quence. Use two spat­u­las and con­tin­u­ously toss to cook evenly and keep in­gre­di­ents from burn­ing at high heat. Slide the veg­eta­bles up the sides of the wok and add the egg to scram­ble. When the egg is just cooked, bring back the veg­eta­bles and lob­ster and add the ½ cup of sauce, noo­dles, and bean sprouts. Us­ing the spat­u­las, gently toss the in­gre­di­ents to cover them with sauce, adding more if needed, be­ing care­ful not to break the noo­dles. When heated through, di­vide be­tween two serv­ing dishes. Fin­ish with the sesame oil, lime wedges, and peanuts.

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